Grilled Tomato Pie

A wood-fired version of the classic summertime tomato pie

By author of Timber 2 Table Wild Game Recipes Print Recipe
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I love tomato pie. Slices of vine-ripened tomatoes usually topped with a cheese blend of some kind and baked to a golden perfection, the tomato pie is a classic summertime dish. Our version is based on one of the best pies I’ve ever tasted. The Wildflower Cafe in Mentone, Alabama, counts tomato pies among their specialties. It’s a good one. 

Grill the pie until the topping is golden brown.

We make our pies with heirloom tomatoes, three kinds of cheese, and a cup of mayo. You don’t taste the mayo in the finished pie, but if you absolutely can’t stomach the thought, you can substitute sour cream.

Slice and serve as lunch, dinner or an appetizer.

For extra wood-fired flavor, we cook the pies on our Traeger Grill instead of in the oven. Besides adding incredible flavor, using the Traeger cuts down on extra heat in the kitchen.

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1 deep-dish ready made pie crust

2-4 heirloom tomatoes, sliced

2 cups balsamic vinaigrette dressing

1 cup Duke’s mayonnaise

¾ cup cheddar cheese, shredded

¾ cup mozzarella cheese, shredded

½ cup parmesan cheese, shaved or grated

1-2 tablespoons fresh basil, chopped


Cooking Instructions

Start by slicing the tomatoes and placing them on a paper-towel-lined sheet pan.

Summertime means an abundance of vine ripened tomatoes.

Lightly salt the tomatoes and cover with another layer of paper towels. Allow the tomatoes to rest for 20-30 minutes to let the salt extract some of the moisture. While the tomatoes rest, bake your ready made deep-dish pie crust. Sure, you can make your own from scratch if you have the time, but an unsweetened pie crust from the freezer section of your local market works just fine. 

Move the salted and rested tomatoes to a large dish and add the balsamic vinaigrette dressing. Marinate the tomatoes for 30 minutes. Drain the dressing. 

Marinate the tomatoes.

In a separate bowl, combine the three cheeses, mayo, chopped basil, and a teaspoon of salt. 

Blend the topping ingredients.

Layer the tomato slices in the baked pie crust until they almost reach the top.

Pat the sliced tomatoes dry then layer them into the pie crust.

Spread the cheese mixture over the tomatoes.

Spread the topping mixture over the sliced tomatoes.

Place the pie on your preheated Traeger Grill at 350 degrees. Cook for 30-40 minutes or until the top is a light golden brown. Rest for a few minutes before slicing.

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